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Slow-Cooker Chicken and Dumplings

PREP TIME
7h 20 min
YIELDS
4 servings

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

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Ingredients

3
carrots, sliced
3
stalk celery, sliced
1 ½
lb(s) skinless, boneless chicken thighs (5 or 6)
2
cloves garlic, chopped
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
2 ½
cups low-sodium chicken broth
3
tbsp all-purpose flour
20
frozen cheese-filled mini pierogi (from one 12-oz package)
cup frozen peas
cup heavy cream
¼
cup roughly chopped fresh dill
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Directions

Step 1

Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.

Step 2

About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.

Step 3

Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

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My rating for Slow-Cooker Chicken and Dumplings
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